Pumpkin Cheesecake Bites

An easy make ahead dessert for Thanksgiving
or any occasion
Delicious and so fun to make!

1-2 Cans 100% Pure All Natural Pumpkin (or Homemade)
1-2 PKG Graham Crackers
1 Cup Sugar
7 TBSP Sugar
2 TBSP Vanilla Extract
2 Eggs
Pumpkin Spice
8 TBSP Unsalted Butter
1 PKG Cream Cheese

Optional Toppers:
Whipped Cream

Preheat Oven to 350 degrees.
Have tiny kid hands crush the graham crackers or place in a ziplock and use a tenderizer mallet to smash.
Add 2 TBSP Sugar to the Mix.
Melt the butter slightly and add to the mix.
Mix until this consistency or for a smoother finish continue until all clumps are gone.
Spread at the bottom of a casserole dish.
Blend pumpkin thoroughly adding
some pumpkin pie spice and
2 TBSP Sugar.

Reserve 1/2 cup for the topper.
Spread over the graham cracker mixture.
Beat cream cheese.
Add eggs and sugar.
Add vanilla.
Continue to blend until smooth.
Pour over the pumpkin layer.
Bake 40 minutes.
To follow baking let cool for a few minutes.
Cover with foil and refrigerate for 2 hours or overnight.
When ready to serve, wake up the reserved pumpkin with some cinnamon.
Place in a piping bag or ziplock and cut off a tiny edge.
Slice cheesecake into small bite sized pieces.
Use piping bag to add some flair on top.
Sprinkle some extra cinnamon on top.
Optional: Add the whipped cream and sprinkle with extra cinnamon.

Best served chilled.

So yummy in a delicious bite sized treat!

Copyright © 2019-2023, Original Photography, Writing, Recipe Creation, and Post by Andrea Danielle for thetaste100.com

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